Scrapple, Egg and Cheddar Biscuit Sandwich

[TFucili]

Truck parts may confuse me at times but I always KNOW my food groups!!!!!!

Attaboy, Mike!

 

[Superdawg]

My grandparents and parents grew up in the Midwest. Using all the pig meant taking the pig's head, removing the eyeballs and brain, then boiling it. After letting it cool, you remove the meat and cartilage and run it through a coarse grinder. Add oatmeal, salt and pepper, cool it in meatloaf pans, cut into 1/4 inch slices and brown both sides. Unbelievable how pork, oatmeal, salt and pepper taste so good. The kids would fight (almost) over it. Now, my wife and daughter don't care for it but my boys sure do. I have adjusted the recipe to using a picnic roast. The skin is important to boil to get some of the gelatin to hold the mess together in the meatloaf pan. We don't run the skin through the grinder.

Grandpa’s Knip/aka Hash


Picnic Roast works good, has skin on part of it.
11 pound picnic roast w/ bone = 5 pounds cooked coarse ground pork
Pork butt with thin blade bone
7 pound pork roast = 5 pounds cooked coarse ground pork

ground pork 2 lbs
liquid 5 3/4 cups
minute oatmeal 1 3/4 cups
Edited: salt 3/4 tablespoon
pepper 1 1/4 tablespoons


ground pork 3 lbs
liquid 8 2/3 cups
minute oatmeal 2 1/2 cups (I used 4 cups 1/30/16)
Edited: salt 1 1/8 tablespoons
pepper 1 7/8 tablespoons (I like pepper, 3 tablespoons)


Boil pork roast for 2-3 hours until able to pull apart, cut into smaller pieces if needed. Remove meat from water, cool in refrigerator.
After meat cools, coarse grind meat.
Save water in pan for the liquid to make oatmeal.

Make oatmeal w/ water from meat according to directions on the box.
Add ground pork.
Add salt and pepper to taste.
Pour into meatloaf pans and refrigerate or freeze.

Slice 1/4” thick, brown both sides in fry pan and serve.

 

[Wayne M.]

Some threads take a walk 'round the barn. This ones going 'round the farm!

 

[Superdawg]

It was related to the subject at hand, sort of....

 

[Wayne M.]

It's fine by me!

 

[mwilson]

Cretons

Let's throw this into the mix...

"Cretons"....great stuff on hot toast. Not quite the same as Hogshead cheese but a pork product worthy of mention for sure.

Sold in Maine and Quebec, not sure about elsewhere. French acquaintance turned me on to it some years ago. My local Hannaford grocery store keeps it on hand.

http://www.beansmeats.com/order-meat-online/product/565-creton.html

https://en.wikipedia.org/wiki/Cretons

 

[Wayne M.]

Ok. To dredge this one up!
Today was the day. Excellent New Jersey diner breakfast en route to a coin show with my son. So we see it as a side on the menu and we got the Pork Roll.
It IS pork crack! Fabulous and it was grilled to perfection!

The waitress was a good sport about it too.

 

[BFurton]

If you make it to NJ, try porkroll.
You can thank me later.......

Taylor Ham Hell ya!!

 

[jhenderson]

You guys are on a roll but you've forgot none of the food groups. Johnny cakes. No decent Swamp Yankee starts his day without them. The old Swampers used to carry a couple in their pocket for lunch as well.

 

[TFucili]

Pork Roll=Pig Candy. Nobody out here has any idea what it is.

 

[DavidC]

Pork Roll=Pig Candy. Nobody out here has any idea what it is.

I do as I was raised in Pa. Fry's carries it after we pestered enough, same with Tastycake.

Dave

 

[DavidC]

When I arrived in Az. I asked about cheese steaks and hoagies. No one had a clue, I should have started a franchise. Hind sight is 20/20.

Dave

 

[The patriot]

Not to get too controversial but...IMO nobody (that I've been to anyway) west of Phili knows what a good pizza is, or how to make one.
jm.02

 

[Wayne M.]

When I arrived in Az. I asked about cheese steaks and hoagies. No one had a clue, I should have started a franchise. Hind sight is 20/20.

Dave

That would catch on like a lint packed paper towel tube.

 

[TFucili]

When I arrived in Az. I asked about cheese steaks and hoagies. No one had a clue, I should have started a franchise. Hind sight is 20/20.

Dave

I have been begging our local burger joint to add cheese steaks to the menu. No joy. I know they would make bank once people got hooked.

 

[DavidC]

I have been begging our local burger joint to add cheese steaks to the menu. No joy. I know they would make bank once people got hooked.

Have a Jersey Mike's close by ?. Seems they are building them everywhere.

Dave

 

[TFucili]

Have a Jersey Mike's close by ?. Seems they are building them everywhere.

Dave

No, Wickenburg just reached 7,000 population LOL. There may be one in Surprise, etc., but I only drive to the city if I absolutely, positively have no choice.

 

[Wayne M.]

If you can get Steak-umms, good hoagie bread, and the fixins you like, you can make cheese steaks. It's not too hard. I got a Lodge double griddle for Christmas, and that just made em even better.

 

[TFucili]

If you can get Steak-umms, good hoagie bread, and the fixins you like, you can make cheese steaks. It's not too hard. I got a Lodge double griddle for Christmas, and that just made em even better.

We do make them at home, Wayne. I just can't get any of the local eateries to see the potential of becoming a "pusher":-laf

 

[Wayne M.]

We do make them at home, Wayne. I just can't get any of the local eateries to see the potential of becoming a "pusher":-laf

Being near Philadelphia, cheesesteaks are kinda popular, and there's a cheesesteak place in the mall food court that's mediocre, other than that not much. It's on diner menus but the cut of meat is wrong.
Back in my racing days, I went to a track that was closer to philly, and the main food item in the pits was cheesesteak. They were soooo good! My memory of that is the judge to this day.